It took me a long time to feel comfortable in the kitchen. I began to enjoy cooking sometime in college, but back then, I owned exactly two cookbo...

Yesterday, my daughter turned one. We met for coffee with a friend and Neko had her first kids meal (scrambled eggs with a side of fruit and toast...

1 1/4 cups of all-purpose flour 1/2 teaspoon of kosher salt 1/2 teaspoon of sugar 1 stick of cold unsalted butter, diced 2 tablespoons of ice ...

Serves four to six For the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...

There's a lot to be said for knowing how and when to relax. Some people are too good at it, others, not good enough. Which are you? I know how ...

I have a fondness for beans — I like how they blur the lines between upscale and pedestrian. One of my favorite bean companies, Rancho Gordo, ha...

Some of the most profound moments in our lives are, in fact, defined by silence. Sometimes there is silence because time is needed. Sometimes ther...

*Serves four For the soup: 8 cups of water 1⁄2 cup of shoyu 1 heaping tablespoon of finely grated fresh ginger Zest from 1⁄2 lemon, pl...

The makings of a really good chicken noodle soup can be argued until the end of eternity. Every culture adds their own flair. From egg noodles to ...

Elijah’s Deli welcomed me with open Jewish grandma arms the first time my parents dropped me off in San Diego to start college as a freshman. An...

I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...

Serves six For the crisp topping: 1/2 cup of oats (not quick cooking) 1/2 cup of all-purpose flour 1/4 cup of chopped walnuts 1/2 cup of br...